I always know it’s time for a blog when 1. I find a recipe my husband loves 2. I share it to my Instagram Stories and get multiple requests for the recipe, and 3. I’m actually excited to eat the leftovers!

I’m not sure why, but lately I’ve been on a kick with cabbage and have tried to find various ways to use it. And, yet again, we were stuck in a rut with chicken (is this a common problem for anyone else? lol!) Thankfully, I had shrimp in the freezer! So I made this amazing recipe for Shrimp & Cabbage Stir Fry! 

Shrimp & Cabbage Stir Fry

Best of all? There are many health benefits to eating both cabbage AND shrimp!

What are the health benefits of cabbage?

Cabbage may look a lot like lettuce, but it’s actually in the same family as broccoli, cauliflower, and kale! And it is PACKED with nutrients.

If you consume just 1 cup of cabbage (which is especially easy if you’re cooking it as it wilts down a bit), here’s what you’re getting:

  • Calories: 22
  • Protein: 1 gram
  • Fiber: 2 grams
  • Vitamin K: 85%
  • Vitamin C: 54%
  • Folate: 10%
  • Manganese: 7%
  • Vitamin B6: 6% 
  • Calcium: 4% 
  • Potassium: 4% 
  • Magnesium: 3% 

(% = Recommended Daily Intake Percentage, source)

To take it further, it may have even more benefits to our bodies such as…

  • Controlling inflammation within the body
  • Helping with the production of collagen
  • Helps the body absorb iron
  • Providing us with antioxidants
  • Improving digestion
  • Help improve heart health
  • Lower blood pressure
  • Lower cholesterol
  • And increase blood’s ability to clot, preventing excessive bleeding

So, what about the health benefits of shrimp?

In a single 3-ounce serving of shrimp (that’s about 6–9 “large” size shrimp), you’re going to get:

  • Calories: 84
  • Protein: 18 grams
  • Selenium: 48% 
  • Vitamin B12: 21% 
  • Iron: 15% 
  • Phosphorus: 12% 
  • Niacin: 11% 
  • Zinc: 9% 
  • Magnesium: 7% 

(% = Recommended Daily Intake Percentage, source)

Shrimp is super low in calories, yet packed with protein! Plus, they’re a great source of omega-6 and omega-3 fatty acids. And did you know that shrimp contain antioxidants?! This is due to the type of antioxidant-rich algae that the shrimps consume! 

Now that we know all the reasons this recipe is so good for you, let’s jump into this easy shrimp and cabbage stirfry recipe!

P.S. If you try this recipe, I’d love to hear what you think! And always love hearing new ways to use cabbage so feel free to leave a comment with YOUR favorite cabbage recipe!

 

Shrimp & Cabbage Stir Fry
 
Print

A simple, healthy, nutrient-packed stirfry made with cabbage and shrimp.
Author:

Ingredients
For Marinade
  • 1 tablespoon honey
  • 2 tablespoons Braggs Amino Acids
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce*
  • 1 teaspoon chili garlic sauce
  • 1 pound large shrimp, peeled and deveined
  • Garlic powder & pepper to taste
For Stir-Fry
  • 1-2 tablespoons peanut oil (just enough to coat the bottom of the pan)
  • 1 tsp garlic, minced
  • 1 teaspoon fresh ginger, grated or minced
  • 4 green onions, thinly sliced on an angle, whites & greens separated
  • 7–8 cups thinly sliced Napa cabbage**
  • 1-2 bell peppers, chopped
  • 1 sweet onion, diced
  • 2 teaspoons chili garlic sauce
  • ¼ cup vegetable broth
  • 1 teaspoon sriracha (or less, to taste)
  • 2 tablespoons bragg’s amino acids
  • Toasted sesame seeds (garnish)

Instructions
  1. In a large bowl, whisk together marinade ingredients.
  2. Add shrimp and toss to coat, allow the shrimp to marinate while you prepare the cabbage.
  3. Heat peanut oil over high heat in a large skillet, preferably cast iron or a wok, if you have one. Once hot, add garlic, ginger, and the white portion of the green onions and stir-fry until fragrant.
  4. Add sweet onion & bell pepper, and sautee approximately 5 minutes.
  5. Add cabbage, vegetable broth, chili garlic sauce, sriracha, braggs amino acids, and cover with a lid. Allow to cook until the cabbage is crisp-tender. Transfer to a platter and wipe out the pan (Or use a separate pan during this process for the next step).
  6. Heat a small amount of peanut oil (enough to coat the pan) on high heat. Add shrimp and stir-fry until cooked through.
  7. Place shrimp on top of the cooked cabbage, and return the skillet back to the stovetop and allow the pan juices to reduce to a nice glaze, stirring occasionally.
  8. Once reduced, pour over top of the shrimp and garnish with remaining green onions, sesame seeds & more sriracha to taste!

Notes
*If you don't have hoisin sauce you can make your replacement own by combining: 1 tsp brown sugar, 1 tsp creamy peanut butter, 1 tsp rice vinegar (that's what I did as the original recipe called for hoisin sauce, which I did not have)

**If you’d prefer a quicker/easier prep option, you can also choose to use bagged coleslaw (mixed cabbage & carrots) in place of the whole cabbage in this recipe.

 Shrimp & Cabbage Stir Fry Recipe